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Just got the new carbon Heiji, today. It feels substantially heavier than my 240 semi-stainless, for whatever reason. It's also freakishly thin behind the edge and at the tip. I'll be re-doing my other Heijis, to match this, when I get back from a work trip next week, and I'll update this thread. Might make some video, if I can, as well.

ER - sorry as I might be rushing you, but any more feedback on the carbon? Sounds as though you prefer the geometry, though one reason I'm interested in a Heiji is the fine rep of the semi-stainless. Interesting though maybe not surprising that two gyuto of the same size and maker but of different steel would have a different shape and weight.

...Interesting though maybe not surprising that two gyuto of the same size and maker but of different steel would have a different shape and weight.

Not that interesting. I don't think I could make two omelettes that are exactly the same, let alone a knife. Handmade stuff. I've seen it with every knifemaker. Some more than others. Plus, I'm sure they tweak the knives upon request.

Good point but I was curious if the difference also could be intentional and due in part to Heiji trying to make the most of the two steels and so shaping the blades a bit differently. The website has the carbon under the 'pro' section and the stainless in the 'home' section, and so this might also imply a different attitude to each.

I asked Jon about it. He said that there is a pretty large variability with Heiji, unless you order special (I gave no instructions), so it looks like I just got lucky. Any knife I received I'm use would have been a good one, but apparently I caught Heiji-San on a particularly good day. Knives bought from Jon would not have the variability, as he has specific requirements for the knives.